Pasta alla norcina

Method

1. 1 Peel the sausage casing and crumble the meat inside into small pieces; do not cut it into slices.
2. 2 Fry the sausage pieces in olive oil for 8 minutes until they are golden brown and separate from each other.
3. 3 Pour in the white wine and simmer for 3 minutes until the alcohol evaporates.
4. 4 Reduce the heat to the lowest setting and pour in the heavy cream; once the cream boils vigorously, the sauce will separate into oil droplets.
5. 5 Boil the noodles for one minute longer than directed, then mix them into a pan with 80 ml of the boiling water.
6. 6 Sprinkle Pecorino cheese on the stovetop, and add pepper and thinly sliced truffles when serving.